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Ice Cream Cake

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    Ingredients:
    For the cake:

    1 can of condensed milk
    2 tablespoons of cornstarch
    500 ml of milk
    4 eggs (separate the whites from the yolks)
    1 can of cream milk (or liquid cream)

    For the chocolate:

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    3 tablespoons of chocolate powder (you can use unsweetened cocoa)
    100 ml of milk

    Instructions:

    1. Prepare the cake:

    Blend the ingredients:
    In a blender, combine the condensed milk, cornstarch, milk and egg yolks. Blend until all ingredients are well incorporated.

    Cooking the mixture: Pour the mixture into a saucepan and cook over medium heat, stirring constantly to prevent sticking. Cook until the mixture thickens and has the consistency of cream. Allow to cool to room temperature.

    Beat the egg whites:
    In another bowl, beat the egg whites until stiff.

    Mix the egg whites into the cream: Carefully fold the beaten egg whites into the cooled cream. Do this slowly so as not to deflate the egg whites.

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    Blend the mixture: Put the mixture back into the blender and blend for about 5 minutes until you have a smooth, airy mixture.

    Freeze: Pour the mixture into a mold or pudding mold and place in the freezer. Chill for at least 4 hours or until completely firm.

    2. Prepare the chocolate:

    Cooking the chocolate: In a small saucepan, mix the 3 tablespoons of chocolate powder with the 100 ml of milk.

    Making the chocolate sauce: Bring the mixture to a medium heat and stir constantly until the chocolate dissolves and forms a thick sauce. When it begins to boil, remove from heat.

    3. Assemble and serve:

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    Unmolding the cake: Remove the frozen cake from the freezer. If you made it in a pudding form, run a knife around the edges to help unmold it.

    Pouring the chocolate: Pour the hot chocolate over the iced cake just before serving, so that it covers the top of the cake.

    Serving: Cut into portions and serve. You can decorate with a little shredded coconut or fresh fruit if you wish.

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